In Provence we love anchovies and not just pizza!
To dip the vegetables with the anchoïade by nibbling toasts with the bottarga.
For anchoïade: 2 cloves of garlic, 20 anchovy fillets in olive oil, 10 cl of olive oil, 1 tsp. coffee red wine vinegar, 6 parsley leaves, pepper.
For toast with bottarga: 100 g of bottarga leg, 30 g of sweet butter, 1 baguette of bread.
Prepare the anchoïade. Peel the garlic. Mix it finely. Add anchovy fillets, olive oil, vinegar and parsley leaves. Pepper generously and mix until smooth. You can also use a mortar.
Prepare the toasts. Cut the baguette into thin slices. Grill them in the oven. Cut the bottarga leg into thin slices. Butter the hot toast and put a slice of botargo on each toast.
Dip in the anchoïade the crudités of your choice: tomatoes; heart of celery, fennel, pepper, carrots, cauliflower …. and enjoy with toast with bottarga.